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Jackie Spratt Cakes
VALLAS COUNTY HEALTH AND HUMAN SERVICES . Environmental Health Divi.don 2377 N. Sfemmons Frwy-Room 607 Dallu, Texas 75207 . (214) B 19-2115 Fax: (214) 819-2868 - 1ft. .;. . . . . -. . , . RETAILFOODESTABLISHMENTINSPECTIONREPORT . .' .'" .. .. . ": .. -0. .. .' " p~seopnspeetion: Re~utarV Followup_ Comptaint_ Other_ Date 1f-12:/:5'O(p' ~ 'Establi;shnwnl: ~. '. if. DEMER~i {Ff~~nn;~l1mRmi1i~@'''&i'''~''Ef~AAllit~ili'~'Y' ::.." '4"i=HS,,",,-t;;:~. W'.oJim--'~B """"-"~J' ~'"''''1ii''''''i'''''13O''''' .,....~~li ~-K..L... tla~ :a_;_.....,pn.~.::..-'-..ltqt,!!@;.mI!l~._@_~k.:..!::r~____. . __9..I. 6. Personnel \..;th lnfecUons Restnctedl"'".q:c1ude~ 7. Proper/Adequate H2fldwashing 8. Good Hygienic Prac:1ices (EatinglDrinkinslSmokingJOther) 9. Approved Sourcell...2beling 1 O. ~ound Conortion . 11. froper Handling 01 Ready-To-Eat Foods 12. Cross-Contamination 01 Raw/Cooked Foods/Other 13. Approved Syslems (HACCP PlanslTime as Public Health Control) 14. Waler Supply -ApproYed Source/Sufficienl CapacitylHol and Cold Under Pressure i5"EME""arf:S.t ,fNcrti;-"'~ii'd~"~m--m&ritR1f'Yijr~1S;~ ....,,, .-.-:-.. "~~'r.j: ~~.., . -ti~"~.' .<",~_..PI'M........~:t;;"~'n~""".e:::iz-l,.t ~,",.73~9..tS ';.:<;w; ~VIO a vns)Pequlre.. mrn..::uICllC:"""IT"""""e' on. . . . .. -y.\. ..^~~.. "'.:'!l~(,; .." >'~"~;"-';"~'~~:;\:6;;;"';"'~~~~:~:",~-(lo.;~~'':~"';:''f:'I'~~~~z.~~::*~~~~,.~~-.::.,.....,... '.r.'l.:~~~~~~~"~., " 15.- Equipment Adequate to Maintain Product Temperature 16. Handwash FacTIilies Adequale and Accessible 17. Hand....--ash Facilities with Soap and TO'Hels 18, No Evjdence of Insect Contamination . 19. No Evidence of Rodents/Other AnImals 20..Toxic Items Properly LaheledlStoreclJUs~d 21. Manual Ware washing and Sanitizjng ~t.5'{ perahJre 22. Mechanical Warewashing and Sasy!!~'ng at ( .J pprrJtemperature 23. Approved SewageN{as,temfer Disposal SJ'slern, Proper Disposal 24. Thermometers ProvjdedlAccurateJ?ropenyCalibrated (.:!:.2"F) cod Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting 01 Consumer AdYisones (Heimlich/'Raw She1lfish WaminslBuffet Plale) . 27. FOod Establishment Permit - . .. .'. . . ':~fu~ '~C'-~;<r.~-I"<::~..!"'l:<";:'~~;'~:o'''''''-'''~~~''''''..!1Z'~'''''"';!:'C:-on''~~tWCf~'d90"''Da~~~.:~~~I ..i~~~d?w~tf>.~.~ . ., _.........-:?'...;~~ ;~u:::?~'.;:!J.~...~.~l:?~.~:'!:I~~QS....:9...~~.::..~~~yc:~__~~""cl....;....._..._~~~ '"Il.J~-~i~~~~~~IJ;!~~~~~~..,-..;;...,.. ~ "':'. 5 Pts ''-.. .~ 4 Pts _ . ~ 3Rts' i ro~em' :=oUOW-l.lp lnsp Yes NO Inspec<ted by: : OTHER VIOLATIONS WHICH MUST BE CORRECTED " Food protection during storage. preparation. display, service. transportation. Outside storage area enclosures properly constructed, clean controlled incineration. Handling of food (ice) minimized. Utensils properly stored. Garbage & refuse containers covered: adequate number, insect/rodent proof. frequency of disposaVclean. Clean clothes. hair restraints " . .-. . . Floors, constructed, drained, clean, good repair, cciv~ring ',' installation. dustless cleaning methoqs.' : ' Walls, ceiling, attached equipment: constructed,good repair, clean. surfaces, dustless cleaning methods. Food (ice) !=ontact surfaces: designed,constructed, maintained, installed, Io'cated. ' ' , Non-food contact surfaces: designed, constructed, maintained, installed. located. Ware washing facilities, designed, ~onstructed, maintained, installed, located, operated. Lighting provided as r~quired, fixtures shielded. Ventilation: Rooms and equipment - ~e~ted as required. Accurate thermometers, chemical test kits provided, gauge (114" IPS valve). Dressing rooms - rooms clean, lockers provided, facilities clean, located properly - WipIng'cloths: c1,an, use restricted, . L- ^- Non-food contact surfaces of ~quipment and utene) Single-service articles, storage, dispensing. . . . Premises maintained"free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. No re~use of single service articles. Complete separation from living/sleeping quarters. Laundry. Plumbing: installed, maintained. Clean, soiled linen properly stored. " Toilet rooms endosed, self.closing doors, fixtures, good repair, clean, proper waste receptacles.. , . Registered Food Service Manager registered with City~ on site. :\11\"0. t. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:'\G . Potentiall,rhazardous food cooled from 140"F to 70"F more than 2 hours OR 70;P to 41"F (4S"F) more than 4 hours OR prepareci:foods cooled to 41 'F (4S"F) more than 4 hours: ACTION: Voluntary destruction '. COLD HOLD. Potentially hazardous food held above 41"F (45 oF) more l11an 4 hours: ACTIO:'\: Voluntary destruction - Potentiallj" hazardous food held above 41"F (4S"F) less than 4 hours: ACTIO;,\: Rapid cool. (e,g. Ice bath) · HOT HOLD. Potentially hazardous food held below 1400F more than 4 hours: ACTIO:'\: Voluntary destruction - Potentially hazardous food held below 140"f l:ss than 4 hours: ACTION: Rnpitl reheallo I6S"F or more' COOKI:'\G . Potentially hazardous foods undercooked: ACTIO~: Re~ook to proper temperature Ro\.PID RE HEA TI:\G . Cold potentially hazardous food improperly reheated: A CTI ON: Reh ea t ra pldl)' 10 165" F '. HAl'iD WASHI:'\G . Food employees observed not washing hands: ACTIO~: Employees should be instructed to wash hands before starling ,,"ark and after smoking, ell ting, drinking, using the toilet, and all other times specified in the Rules. ' ,10 I. APPROVED SOURCEISOUND CO:'\DITIO;'Il. Foods from unapproved sources/unsound condition: ACTt'ON: Detention or \'olunta'1' destruction, PROPER H.-1..:\DLI:'\G OF READY:TO-EA T FOODS '. Ready to Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTlO:'\: Voluntary destruction ' CROSS CO:--TA:'>II:'\ATION OF RA W/COOKED FOODS. Ready-to-Eat foods contaminated b)' raw potentially hazardous foods: ACTI0~: "oJuntar)' destruction of read)' to cat foods APPROVED SYSTE;\I. HACCP Plans for ROP. shellfish tanks, \'arfances. others, Written procedun:for time as a 'public: hc~lth control. / 2. 3. .l._,